May 29, 2007

Mexican Chicken Soup




This has to be my all time favourite dish.  Food for the soul, for the kids, for the whole family. 
 I came across this recipe in Real Simple Magazine years ago, and it has been a staple in our diet over the years. 1 whole chicken feeds the family, and I love how it incorporates coriander. 
The aromas of that fine herb just brings out the lime and flavours of the soup.

Mom taught me to always rinse the chicken in boiling hot water before placing it in pot. I've also tried chicken bits like ready cut pieces but the whole chicken somehow tastes better and the soup stays 'cleaner'. 
The Supermarkets sell free range, vacuum packed chickens. They taste better. 



Mexican Chicken Soup
By Real Simple Magazine

2 whole chickens (3 1/2 pounds each)
4 carrots, halved crosswise
1 large yellow onion, halved
1 tablespoon kosher salt
1 1/2 cups long-grain white rice
1/4 teaspoon black pepper
2 avocados
1/2 cup fresh cilantro (corriander) leaves
3 limes, halved

Rinse the chickens and pat dry with paper towels.

Place the chickens, carrots, onion, and salt in a 12-quart pot. Add enough cold water (about 16 cups) to cover. Bring to a boil. Reduce heat and simmer gently, uncovered, for 1 hour. Skim off any foam that appears. Transfer the chickens to plates; let cool. Remove and discard the carrots and onion. Add the rice to the broth and simmer for 20 minutes.

Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the broth and heat for 3 minutes. Scoop the avocados into individual bowls and ladle the soup over the top. Sprinkle with the cilantro and squeeze on the limes.

Recommended: 12-quart pot

To Freeze: Omit the avocados, cilantro, and limes. Let the soup cool, then ladle into large resealable bags, filling each one halfway. Store for up to 3 months.

To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Scoop the avocado into bowls, ladle in the soup, and garnish with the cilantro. Serve with the lime wedges on the side.

Yield: Makes 6 to 8 servings

NUTRITION PER SERVING
CALORIES 445(26% from fat); FAT 13g (sat 3g); SUGAR 4g; PROTEIN 42g; CHOLESTEROL 121mg; SODIUM 1,033mg; FIBER 6g; CARBOHYDRATE 39g

3 comments:

Jonas said...

Darling!!! So lovely that you've got your own blog. I will send it to giiiiirls I know, hehe

Love/ Jonas

Anonymous said...

How about that lean mean pasta salad thats sooo awesome....that my favourite-st favourite food from you... =)

Keep the posts coming!

Love,
CL

Susie said...

ah? someone already asked about that pasta salad?! can you email me the recipe cos i want to make it for the in-laws. nice summer dish to have i thought...
it's the one with the orecchiette pasta, olive tapenade (from marks & spencers), sugar snap peas, cheese (feta?). just mix together right? anything i missed?
you're the best CB!
xox